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Toasted Buckwheat Tabbouleh

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Cassie

Cassie

A very filling dish. Gluten-free, dairy-free, and nightshade-free. Cooking the onion and garlic is optional.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 44.8g
  • 14%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 17 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Rinse buckwheat groats. Bring a saucepan of water to a boil, sprinkle in the buckwheat groats, and simmer until buckwheat is tender, about 10 minutes. Drain and cool.
  2. Heat olive oil in a skillet over medium heat; cook and stir onions and garlic until onion is translucent, 5 to 8 minutes. Set aside to cool.
  3. Lightly toss cucumber, parsley, mint, lemon juice, and mixed herbs in a large salad bowl until thoroughly combined; stir in cooked buckwheat and onion mixture.
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Reviews

Carel
1

Carel

2/5/2013

MMMM. Really good Kasha recipe. Would be even better with tomatoes (I skipped out b/c of allergies in the family). Will definitely be making again. Thanks!

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